Spicy Crispy Rice Salad with Crispy Tofu (vegan, gluten-free)
This spicy crispy rice salad with crispy tofu is packed with flavor, textures, and is so delicious. The crunch from the crispy rice, veggies, nuts, and tofu paired with the peanut dressing is just amazing.
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Ingredients
Crispy Rice:
- 2 cups cooked jasmine rice (day old rice that has been chilled)
- 2 Tbsp chili crisp
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce (sub tamari if GF)
Crispy Tofu:
- 1 box (16 oz) extra firm tofu (pressed for 20 minutes)
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 Tbsp avocado oil
- 1 Tbsp cornstarch
Peanut Dressing:
- 3 Tbsp soy sauce (sub tamari if GF)
- 1/4 cup peanut butter
- 1 Tbsp pure maple syrup
- 2 Tbsp rice vinegar
- 1 Tbsp lime juice
- 1 Tbsp sesame oil
- 1/4 tsp ground ginger
- 2 tsp sriracha
Salad:
- 2 cups purple cabbage, sliced thinly
- 2 carrots, grated
- 1 cup shelled edamame
- 1/2 cup cilantro, chopped
- 4 stalks green onions, chopped
- 1/3 cup cashews, chopped
- 1/3 cup dry roasted peanuts
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- To make the crispy rice. Add rice to the lined baking sheet. Add the chili crisp, sesame oil, and soy sauce. Stir until well combined. Evenly flatten on the baking sheet and bake for 30-40 minutes, until crispy. Make sure to stir halfway through baking.
- To make the crispy tofu, add tofu to a mixing bowl. Add the garlic powder, salt, pepper, avocado oil, and cornstarch. Toss until well combined. Place on the other lined baking sheet. Bake for 30 minutes or until golden brown.
- To make the dressing, add all dressing ingredients into a jar or bowl. Whisk until well combined. Set aside.
- Once the crispy rice and tofu are done, add all salad ingredients into a large salad bowl. Add the crispy rice and crispy tofu. Pour dressing on top and toss the salad until everything is well combined. Enjoy! Store leftovers in an airtight container in the fridge for up to 3 days.
Servings: 4